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Another ingredient that is available during spring is the fiddlehead fern and the last few years I have been enjoying experimenting with them. Fiddlehead ferns are young ferns that are picked before the frond has opened. They are commonly used as a vegetable and their flavour can be compared to that of asparagus. This year I knew exactly what I wanted to do with the fiddleheads, a savoury fiddlehead tart! For the base of the tart I used sheets of phyllo dough and I topped them with some sauted leeks with a bit of garlic and then I covered everything with a layer of gruyere cheese followed by the fiddlehead ferns themselves. I like using phyllo pastry for tarts like this as it bakes up nice and light and flakey and golden brown which is perfect for a light spring meal.

This tart sounds like it would be a fabulous appetizer for a party!Fiddleheads are one of my favourite spring ingredients, and I bet they go a treat with Gruyere (plus, you can never go wrong with puff pastry. Never.)

So beautiful! Growing up in New England I loved fiddlehead fern season - it was so exciting to get to use a new ingredient that I could only get during a small window of time. Since I moved down to DC I haven't seen them! Hopefully they'll still be in season when I make it home to visit my folks in a couple weeks.

Oh Kevin, I am in love with that frst pic! More like a piece of abstract art than an edible dish - thimk Miro does dinner ;) I've nevr tried fiddleheads myself but woud love to some day as I love asparagus...

Never had fiddleheads before (that I knew of anyway), but I love Gruyere cheese. Not only does this recipe sound good, but look how you coiled those greens. So cute! May have to try this tart out sometime this week. Thanks for sharing!

Jenn: Your best bet to find them will probably be at a local farmers market. I know that several companies also freeze them so you might be able to find them in the frozen food section at a grocery store. (I have never seen them frozen...)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.